Soft and Chewy Lemon Cookies (Easy Recipe)

Made with a few pantry staples and a spritz of citrus, these lemon cookies are super simple but oh-so-tasty.

The recipe is one of my favorites. It’s guaranteed to be a hit at your next party or get-together.

Everything about these lovely lemon cookies will make even the rainiest day brighter. You’ll love their zingy, refreshing lemon flavor and melt-in-your-mouth texture.

They’re ideal for summer but will be just as sunny in mid-winter. They’re a bright splash of fun for any time of year.

Lemon Cookies From Scratch Recipe

These lemon cookies are the perfect marriage of sweet and tart.

The buttery cookie base is infused with plenty of zesty goodness. There’s also a crisp but delicate texture that makes every bite delightful.

Better yet, they’re straightforward, using only the most basic ingredients. Any novice baker can make them.

If you can’t get enough lemon, try these lemon crinkle cookies and lemon drop cookies, too!

Ingredients

I said before that this recipe calls for pantry staples. Here’s what I mean by that:

• All-purpose flour. It’s the ultimate ingredient for making cookies. It provides structure to the dough and defines the cookie’s texture.

• Lemon juice and zest. The star of this recipe is the bright, zesty flavor. To get that, you need fresh lemon juice and zest! If you’re a baker, this is likely the only ingredient you’ll have to shop for!

• Vanilla extract. It has a rich, sweet fragrance that pairs perfectly with the tangy flavor of fresh lemons.

• Egg. Egg is an essential ingredient for this cookie recipe as it helps bind the ingredients together. Use a room-temperature egg for best results.

• Butter. Butter adds a soft, rich taste you can’t get anywhere else. Use unsalted or salted – but omit the additional salt if you use salted butter.

• Baking powder. Baking powder helps the dough lift, giving you a perfectly crisp yet soft cookie.

• Salt. It highlights the sweet, tangy flavor and strengthens the dough. Again, omit this if you use salted butter.

• White and powdered sugars. No sweet treat is complete without sugar. This recipe calls for white sugar in the dough and powdered sugar for finishing.

Tips for Making the Best Lemon Cookies

Cookies are the perfect treat for any occasion and a staple in many households. They’re delicious, easy to make, and super convenient for snacking.

But sometimes, they don’t come out quite right. So here are some tips for making the best cookies you’ve ever tasted:

• Chill the dough before baking. This will help ensure the cookies don’t come out flat. It hardens the butter and keeps them from spreading too much.

• Use room-temperature ingredients. Doing so makes it easier to mix the ingredients. It also ensures a homogeneous mixture.

• Measure the flour accurately. When you scoop flour, it packs tightly, giving you more than you need. Instead, spoon the flour into the cup and lightly scrape away any excess with a knife. If you have a kitchen scale, that’s even better.

• Use a cookie scoop for portioning. It’s quicker, easier, and gives you uniform cookies which will bake evenly.

• Infuse the sugar with lemon zest. It’ll give you a deeper, more lemony flavor. Blitz 2 cups white sugar with 2 lemon peels. Just be careful not to use the whole lemon peel with the bitter white part!

• Add yellow food coloring. It’s not a requirement, but it does yield a more enticing and colorful cookie. Use gel coloring but remember a little goes a long way.

Can I Add a Glaze on Top of These Cookies?

These cookies taste great on their own, but adding a glaze makes this treat extra decadent.

Here’s a quick recipe:

• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Whisk the sugar with the lemon juice, and you’re all set.

The result is a sugary, zesty coating that makes each bite delightful.

How to Store Lemon Cookies

I never have lemon cookies leftover, but if you do, here are some ways to properly store them:

Store completely cooled lemon cookies in an airtight container, at room temperature, for 5-6 days.

Keep them in a cool, dry place with the lid secure to keep them from drying out.

If the cookies are glazed, store them in a single layer. Otherwise, you can stack them.

And if the weather is warm, refrigerate the cookies in an airtight container for up to a week.

How to Freeze Lemon Cookies

Freezing lemon cookies is a great way to preserve and keep them fresh. It’s also ideal for anyone who wants to make them ahead. Here’s how:

1. Make sure the cookies are completely cool.
2. Place them on a cookie sheet.
3. Freeze for an hour or so until solid.
4. Transfer them to an airtight container or freezer bag.

They should last for about 3 months!

Another option is to freeze the cookie dough before baking. Make it as instructed, but don’t roll the portions in powdered sugar.

Instead, line the balls on a cookie sheet and freeze them until solid. Then put them in an airtight container or freezer bag.

You can bake these from frozen (just add a few minutes to the baking time). Or let them thaw in the fridge overnight and bake as instructed below.

More Cookie Recipes You’ll Love

Toll House Chocolate Chip Cookie Bars
Fruitcake Cookies
Palmier Cookies
Chocolate-Dipped Shortbread Cookies
Linzer Cookies

Soft and Chewy Lemon Cookies (Easy Recipe)

Servings

20

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

133

kcal

Made with a few pantry staples and a spritz of citrus, these lemon cookies are super simple but oh-so-tasty! So make a big batch today, and thank me later!

Ingredients

• 1 cup white sugar

• 1/2 cup butter, softened

• 2 tablespoons fresh lemon zest

• 2 eggs

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon vanilla extract

• 1 3/4 cups all-purpose flour

• 1/4 teaspoon salt

• 1 1/2 teaspoons baking powder

• 1/4 cup powdered sugar

Instructions

• Put the sugar, butter, and lemon zest in a large bowl and beat using an electric mixer for about 3 minutes until light and fluffy.
• Break the eggs into a small bowl and add the lemon juice and vanilla. Gently beat with a fork until blended, then mix into the butter mixture until combined.
• In a separate bowl, mix the flour, salt, and baking powder. Add slowly to the butter-egg mixture on low speed until just combined. Avoid overbeating the dough; it will get sticky.
• Cover the dough and let it chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
• Portion the dough into balls using a cookie scoop or tablespoon. Then roll each dough ball in the powdered sugar until every side is coated.
• Place the cookie portions on the baking sheets, leaving about 2 inches between each. Gently flatten them with a spatula.
• Bake the cookies for 11 to 12 minutes. The edges should be slightly firm, but the middle of each cookie should be just barely set.
• Allow the cookies to cool completely, then drizzle them with a glaze, if using. Enjoy!

Notes

• Remember to use room-temperature ingredients for easier mixing.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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